JPH0316585Y2 - - Google Patents

Description

[Detailed Description of the Invention] A. Purpose of the Invention (Field of Industrial Application) The present invention relates to an electric far-infrared intermediate heating fryer used for frying food by food-related businesses or at home.

(Conventional technology) Conventionally, as an electric fryer, (1) Japanese Patent Application Laid-Open No. 61
- As in Publication No. 8018, "a radiator is installed on the bottom of an oil tank with fine ceramic powder welded or baked to emit long-wavelength infrared rays on the surface of an electric heating element made of an aluminum alloy", and (2) As disclosed in Japanese Utility Model Publication No. 57-50973, ``A container body for storing edible oil is provided inside the casing through a hollow part to form a heavy-walled structure, and a heating device is placed in the middle of the container body. A shelf network is disposed above the top of the heater, and a thermostat for controlling the temperature of the heater is provided on the outer surface of the container body above the shelf network and below the oil level. (3) Actual application 1984-
No. 4564 specifies, ``It is equipped with a frying pan containing oil for frying, and a heating element located approximately in the middle of the oil in the frying pan. It is known that at least the outer surface of the upper half of the heating body is made of an infrared radiation material, and that the heating body has a sheathed heater passed through a heating pipe.

(Problems to be solved by the invention) Among the conventional fryers mentioned above, the one described in the publication (1) has a heating element provided with a radiation layer of fine ceramic powder at the bottom of the oil tank, Since the oil is used continuously at high temperatures, it is heated to high temperatures and causes intense smoke and thermal oxidation, leading to rapid deterioration.When frying foods such as frozen foods that produce water, water splashes violently, and the heating element Because it is located at the bottom of the oil tank where fried slag falls and accumulates, contaminants can enter and adhere to the countless pores and pinholes that exist in the radiation layer, making it extremely unhygienic as they cannot be removed due to the burning phenomenon. In this case, it becomes necessary to fill the pores and pinholes by forming a film of resin such as silicone, fluorine, or glass on the surface of the emissive layer, which incurs extra costs. Infrared rays were cut out, reducing its utilization rate.

In the case described in the publication (2), a heating heater is installed in the middle position of the container body where there is less oil contamination, but since this heater contacts the heating tube and conducts heat, the surface temperature of the heating tube increases. The temperature reaches a high temperature of 250 to 300℃, and like the former, not only does oil rapidly deteriorate due to severe smoke generation and thermal oxidation, but also causes severe water splashing when frying foods such as frozen foods. Thermal conduction heaters cause significant temperature unevenness in the oil near and far away, resulting in burnt or uneven frying of the product.

In the case of (3) described in the specification, the sheathed heater passed through the heating cylinder transfers heat by conduction and convection, but since it has almost no heat radiation function, the heating of the heating cylinder by this sheathed heater is weak. Therefore, it cannot be put to practical use at all.

There were other problems.

The present invention was made in order to solve the above-mentioned conventional problems.A radiant heating electric heater is installed inside a heating cylinder provided with a far-infrared radiation layer with a space provided, and the heating cylinder with a large surface area is heated by radiant heat. By heating the oil, the surface temperature is kept below 200℃, which is less likely to cause thermal oxidation of the oil, and in fact, it is about 10℃ above the oil temperature, and at this temperature, a large amount of heat and far infrared rays are obtained to heat the oil. The oil is set to optimal frying conditions with little deterioration and little temperature difference between near and far from the heating tube, making it easy to fry foods without burning or uneven frying. The heating cylinder equipped with a radiation layer is located between the oil tank, where there is very little contaminant, so contaminants are less likely to enter, and even if they do get in, they can be easily discharged, so there is no possibility of bubbles or bubbles caused by the resin or glass coating. The purpose of the present invention is to provide an economical and efficient electric far-infrared intermediate heating fryer that does not require pinhole filling.

B. Structure of the invention (means for solving problems) The electric far-infrared intermediate heating fryer according to the invention includes an oil tank 1 formed deeply to house a heating means, and a part of the oil tank 1 for frying food. A fried food receiving member 3 provided below, a heating cylinder 5 disposed below the receiving member 3 and provided with a far-infrared radiation layer 4 on the outer circumferential surface, and a fried food receiving member 3 housed in the heating cylinder 5 with a space provided therein. This electric fryer has the structure of an electric far-infrared intermediate heating fryer that is equipped with a radiation heating electric heater 6 and control means 8 and 10 for controlling the temperature of the oil in the frying part of the oil tank 1. Radiant heating electric heaters are quartz tube heaters, halogen heaters, or A heating element is placed inside a metal container with an external radiation layer.
A heat-resistant insulating material is filled between the heating element and the container, and when the heating element is energized, the heat is transmitted to the metal container, and it is heated by a metal tube heater that heats the radiant layer of the container and then radiates heat, or by energizing it. Ceramic heaters are made by molding heat-generating ceramic into a rod shape and radiate heat when energized, but other types of heaters may also be used as long as they can be inserted into the heating cylinder and heat the heating cylinder by radiation. Of course there is.

(Function) In the fryer of the present invention configured as described above, when a predetermined amount of oil is stored in the oil layer 1 and electricity is applied to each radiant heating electric heater 6, these heaters 6 generate a large amount of radiant heat. As a result, the heating cylinder 5 having a large outer surface area and the far-infrared ray radiation layer 4 are heated to a surface temperature of 200° C. or less (preferably the temperature of oil at a suitable temperature for frying plus 10° C.) where thermal oxidation of the oil is difficult to occur. Therefore, the oil that comes into contact with the surface of the heating cylinder 5 is
A large amount of heat is transmitted from the heating cylinder 5 with a large surface area, and the far infrared rays radiated from the radiation layer 4 also receive a heating effect that accelerates the molecular vibrations of the oil, making the entire structure less prone to smoke or thermal oxidation. Fried food at appropriate temperature
Since it is heated to an average temperature of 170 to 180°C, if this temperature is maintained by the control means 8 and 10 and the raw material is put into the oil, the raw material will be affected by far infrared rays as well as heat transferred from the oil, and the internal moisture will be reduced. Because the molecular vibrations of the fried foods are accelerated, even heat penetrates quickly to the inside of the fried foods, resulting in excellent fried foods that are fried in a short time without burning or uneven frying.

Also, if the surface temperature of the heating tube is kept below 200°C during frying, not only will there be less oil splattering, but there will also be less water splattering when frying frozen foods that produce water, which will keep the surrounding area clean. In addition, the oil in the oil tank 1 above the heating cylinder 5 is heated and convects exclusively, and the oil at the bottom of the oil tank 1 does not undergo much heat transfer, so it can be fried at a low temperature. In addition, even if fried food dregs settle to the bottom of the oil tank 1, they will not be scorched and carbonized. Even if the water settles at a temperature of 100°C or higher, it evaporates and is efficiently removed by the action of far infrared rays.

Furthermore, since the heating cylinder equipped with a far-infrared radiation layer is located between the oil tank, where there is very little contaminant, contaminants are less likely to enter the bubbles or pinholes in the radiation layer, and even if they do, the oil can be drained out. This eliminates the need to cover the emissive layer with resin or glass to fill in bubbles and pinholes, increasing the utilization rate of far infrared rays.

Also, in this fryer, if you put water in place of the above-mentioned oil in the oil tank 1 and heat it to a temperature suitable for boiling soba or udon noodles, then put the soba noodles, udon noodles, etc., and it will boil them evenly and properly. It also exhibits excellent performance as a noodle boiling machine.

(Example) Next, an example of implementation of a fryer related to the present invention will be described based on the drawings.

Figures 1 and 2 show an example of a small batch type. In this example, 1 is an oil tank supported on a pedestal 2, which has a built-in heating cylinder whose depth will be described later, and on which fried food is placed. A receiving member 3 for the fried food, such as a net, a perforated plate, or a gridiron, is arranged under the part for frying. Polygonal, etc., with an outer diameter of 40 mm or more to increase the heat conduction area, and the outer peripheral surface is made of alumina ceramic, zirconia ceramic, titanium oxide ceramic, chromium oxide ceramic produced by surface treatment of chromium stainless steel, etc. A heating cylinder 5 provided with an infrared radiation layer 4 of
A plurality of tungsten filaments are installed at intervals that can evenly heat the oil in the oil tank 1, both ends of which are fixed to the oil tank 1 in a watertight manner, and a tungsten filament is enclosed in a quartz glass tube in this heating cylinder 5. A known quartz tube infrared heater 6 is inserted into the heating cylinder 5 so that there is a space between the two terminals 7 and 7 are connected to a power source 9 via a temperature regulator 8 to adjust the temperature of the heat generated. In addition, a sensor 10 is disposed in the oil tank 1 to detect the temperature of the oil and control the temperature regulator 8 based on the temperature to maintain the set temperature, so that the same effect as described above is achieved. It was designed to be carried out.

FIG. 3 shows an example of a large continuous type. In this example, the oil tank 1 is formed into a boat shape, and the heating cylinder 5 has a far-infrared radiation layer 4 equipped with a quartz infrared heater 6 at the bottom thereof. A large number of them are arranged side by side at a predetermined interval, and a conveyor-type fried food receiving member 3 is arranged on top of these heating cylinders 5, and the movement of the member 3 transfers the raw materials while frying, making it possible to perform frying work by assembly line operation. If necessary, the receiving member 3 may be fixed and a conveyor (not shown in the drawings) provided with a transfer plate may be moved to transfer the raw material.

This example is also equipped with a temperature regulator and a sensor to automatically maintain the oil at an appropriate temperature, but since this is similar to the previous example, drawings and explanations will be omitted. .

C. Effect of the invention The fryer according to the invention provides a space between the heating cylinder provided with the far-infrared radiation layer and the radiant heating electric heater installed therein, and heats the heating cylinder with radiant heat, so that thermal oxidation of the oil is achieved. hard to cause
A large amount of heat can be obtained from a wide area at temperatures below 200℃ (appropriate oil temperature for frying + 10℃), and the oil temperature can be made appropriate for frying and the temperature distribution is even, so there is no burning or uneven frying. It is possible to obtain high-quality fried food products, and since there is little oil deterioration, the usage time can be significantly extended, and there is no need to worry about oil splashing during frying or water splashing when frying water-emitting foods. Because it is small, it is possible to fry clean and safe foods that do not pollute the surrounding area.

The far-infrared radiation layer installed in the heating cylinder emits far-infrared rays into the oil, accelerating not only the molecular vibrations of the oil but also the molecular vibrations of the water in the raw materials.
Not only does the temperature of the oil rise quickly and the oil temperature become even, but also the time required for frying is shortened.

Since a heating cylinder with a far-infrared radiation layer on its surface is installed between the oil tank, which has very little contaminants, there is little chance of contaminants entering or adhering to the pores or pinholes of the radiation layer, and even if they do get in, the oil can be removed. Since it can be removed cleanly by washing, there is no need to fill in pores or pinholes with resin or glass coatings, thus reducing costs and eliminating far-infrared rays caused by coatings, increasing utilization.

Since the temperature control means controls the radiant electric heater and always maintains the temperature of the oil at the optimum temperature for frying, uniform products with well-fried doneness can be easily obtained.

Since a frying receiving member is installed on top of the heating cylinder and a heating cylinder is installed below it, even if the upper part of the oil tank for frying reaches the appropriate temperature for frying, the lower part is kept at a low temperature.
Even if the fried slag settles at the bottom of the oil tank, it will not carbonize, and
Even if water in the raw material separates and settles, far-infrared rays quickly evaporate it and remove it from the oil, greatly reducing oil contamination and deterioration due to thermal oxidation.

If you put water instead of oil into the oil tank, heat it to the appropriate temperature for boiling, and then throw in noodles, soba noodles, etc., it can be used as a noodle boiler to evenly and properly boil these items.

It has the following unique effects.

[Brief explanation of drawings]

FIG. 2 is a longitudinal sectional front view showing an example of the implementation of the electric far-infrared intermediate heating fryer according to the present invention shown in FIG. 1; FIG. 2 is a plan view of the same as the above. FIG. 4 is a vertical sectional side view showing another example of the embodiment of FIG. 3; In the drawing, 2 is an oil tank, 3 is a receiving member, 4 is a far-infrared material coating, 5 is a heating cylinder, 6 is a radiation heating electric heater, and 8 and 10 are temperature control means.

Claims (1)

[Scope of utility model registration request] An oil tank deep enough to accommodate a heating means, a fried food receiving member provided under a part of the oil tank for frying, and a far-infrared ray radiated onto the outer peripheral surface of the deep-fried food receiving member disposed below the receiving member. A heating cylinder provided with layers, a radiation heating electric heater housed in the heating cylinder with a space,
An electric far-infrared intermediate heating fryer characterized in that it is equipped with a control means for controlling the temperature of the oil in the frying section of the oil tank described above.